Crispy gnocchi in the air fryer transforms pillowy pasta into golden bites in 15 minutes. No boiling needed—just toss, air fry, and devour this game-changing side dish.
Last Tuesday night, I stood in my kitchen staring at a package of gnocchi, totally uninspired. My daughter had dance practice in an hour, and I needed something fast but actually good. Then it hit me—what if I just threw them in the air fryer?
Man, oh man, that decision changed everything. The gnocchi emerged golden, crispy on the outside, and impossibly fluffy inside. My family devoured every last piece, and now I make this crispy gnocchi in the air fryer at least twice a week.
Here’s the beautiful part: you skip the boiling water entirely. No waiting for pots to heat up, no draining, no sticky mess. Just season, air fry, and watch the magic happen in 15 minutes or less.
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Table of Contents
What Makes This Air Fryer Gnocchi Recipe Unique
This recipe delivers restaurant-quality crispiness without any of the fuss. The air fryer creates an incredibly crunchy exterior while keeping the inside tender and pillowy. Most gnocchi recipes require boiling first, then pan-frying in butter or oil—that’s two cooking steps and twice the cleanup.
Not here. You’ll toss raw gnocchi with olive oil and seasonings, then let the air fryer work its magic. The high circulating heat crisps every surface evenly, creating that addictive golden shell.
I’ve tested this recipe with shelf-stable, refrigerated, and frozen gnocchi—all three versions work beautifully. The timing shifts slightly depending on your gnocchi type, but the method stays exactly the same. Think of these as elevated tater tots with an Italian accent.
Crispy Gnocchi in the Air Fryer
Equipment
- Air Fryer
- Large mixing bowl
- measuring spoons
- Silicone spatula
- Fine grater
Ingredients
Main Ingredients
- 1 lb Gnocchi (shelf-stable, refrigerated, or frozen) Regular, cauliflower, or sweet potato varieties
- 1-2 tbsp Extra-virgin olive oil Use the higher amount for extra crispiness
- ½ tsp Garlic powder Fresh garlic will burn in the air fryer
- ½ tsp Salt Kosher or sea salt preferred
- ½ tsp Black pepper Freshly ground tastes best
- 2-3 tbsp Freshly grated parmesan Grate from a block for best results
Instructions
- Preheat your air fryer to 390°F and lightly grease the basket with olive oil spray.
- Dump the gnocchi into a large mixing bowl and drizzle with olive oil. Add garlic powder, salt, black pepper, and most of the parmesan. Toss until coated.
- Transfer seasoned gnocchi to the preheated basket in a single layer, avoiding overlap.
- Air fry shelf-stable or refrigerated gnocchi for 11-14 minutes at 390°F, shaking every 4-5 minutes until golden and crispy.
- Air fry frozen gnocchi for 13-16 minutes at 390°F, shaking every 4-5 minutes until golden and crispy.
- Transfer crispy gnocchi to a serving bowl and sprinkle with reserved parmesan and fresh parsley. Serve immediately.
Notes
Ingredients for Crispy Air Fryer Gnocchi
Quality ingredients make all the difference here. Choose gnocchi with simple ingredients—potato, flour, and salt should be the main components. For the olive oil, grab extra-virgin for the best flavor and golden color.
Fresh parmesan cheese, grated right before cooking, creates those irresistible crispy bits that cling to each gnocchi. Pre-grated parmesan won’t melt and crisp the same way. The garlic powder should smell potent when you open the jar—if it’s lost its punch, replace it.
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Gnocchi (shelf-stable, refrigerated, or frozen) | 1 lb | 454g | Regular, cauliflower, or sweet potato varieties |
| Extra-virgin olive oil | 1-2 tablespoons | 15-30ml | Use the higher amount for extra crispiness |
| Garlic powder | ½ teaspoon | 2.5ml | Fresh garlic will burn in the air fryer |
| Salt | ½ teaspoon | 2.5ml | Kosher or sea salt preferred |
| Black pepper | ½ teaspoon | 2.5ml | Freshly ground tastes best |
| Freshly grated parmesan | 2-3 tablespoons | 15-25g | Grate from a block for best results |
Shopping Tips: Target, Walmart, and most grocery stores stock shelf-stable gnocchi near the pasta aisle. Refrigerated gnocchi lives in the fresh pasta section, while frozen varieties hang out with other frozen Italian foods. De Cecco and Rana make reliable shelf-stable and refrigerated options.
International Substitutions: If you’re outside the US, substitute gnocchi weight in grams as shown above. Use rapeseed oil instead of olive oil if needed. Pecorino Romano works beautifully in place of parmesan.
Equipment & How to Make Crispy Gnocchi in the Air Fryer
You’ll need an air fryer (basket or oven-style both work), a large mixing bowl, and measuring spoons. A silicone spatula helps with tossing, and a fine grater is essential for the parmesan. Don’t have an air fryer? Spread the seasoned gnocchi on a sheet pan and bake at 425°F for 20-25 minutes, flipping halfway through.
Step 1: Preheat and Prep Your Air Fryer
Preheat your air fryer to 390°F and lightly grease the basket with olive oil spray. This prevents sticking and encourages even browning. Most air fryers take 3-5 minutes to preheat.
Skip this step at your own risk—I once threw cold gnocchi into a cold air fryer, and they steamed instead of crisped. Learn from my mistakes!
Step 2: Season the Gnocchi
Dump the gnocchi into a large mixing bowl and drizzle with olive oil. Add garlic powder, salt, black pepper, and most of the parmesan (save a tablespoon for garnish). Toss everything together with your hands or a spatula until every piece glistens with oil.
If you’re using frozen gnocchi, DO NOT thaw it first. The frozen gnocchi will release moisture as it cooks, and that steam helps create the crispy exterior. Thawed gnocchi turns mushy instead of crisp.
Step 3: Arrange in the Air Fryer Basket
Transfer seasoned gnocchi to the preheated basket in a single layer. Try to avoid overlapping—crowded gnocchi steam instead of crisp. If your air fryer is small, cook in two batches rather than piling everything in at once.
As Thomas Keller emphasizes in his teachings on proper searing, space between food allows hot air to circulate and create that coveted golden crust. The same principle applies here.
Step 4: Air Fry Shelf-Stable or Refrigerated Gnocchi
Set your timer for 11-14 minutes at 390°F. Shake the basket vigorously every 4-5 minutes so each side gets equal exposure to the heat. The gnocchi is done when the outsides turn deep golden brown and feel crispy when you tap them with a fork.
Listen for the sizzle—that’s the sound of moisture evaporating and the surface crisping up. You’ll smell toasted garlic and nutty parmesan about halfway through cooking.
Step 5: Air Fry Frozen Gnocchi
For frozen gnocchi, extend the cooking time to 13-16 minutes at 390°F. Keep shaking the basket every 4-5 minutes for even browning. Frozen varieties take slightly longer because they release moisture as they thaw and cook simultaneously.
The gnocchi should look golden all over, not pale with burnt spots. If some pieces brown faster than others, remove the done ones and give the rest another minute.
Step 6: Serve Immediately
Transfer the crispy gnocchi to a serving bowl and shower with the reserved parmesan and fresh parsley if you like. These taste best straight from the air fryer while they’re still crackling hot. The texture softens as they cool, so serve them right away.
Expert Tips for the Crispiest Air Fryer Gnocchi
Don’t skip the olive oil—it’s not optional. The oil conducts heat and helps the seasonings stick while promoting browning. Less oil means less crisp, so use at least one tablespoon. Two tablespoons creates an extra-crunchy shell.
Shake the basket more often than you think necessary. I shake mine every 3-4 minutes instead of every 5. This prevents flat spots where the gnocchi sit on the basket and ensures 360-degree crispiness.
Temperature matters more than you’d expect. If your air fryer runs hot, drop to 380°F. If it runs cool, bump up to 400°F. Every air fryer behaves differently, so watch your first batch carefully and adjust accordingly.
Creative Variations for Air Fryer Gnocchi
Spicy Italian Style: Add ½ teaspoon red pepper flakes and ¼ teaspoon Italian seasoning to the olive oil mixture. Serve with warm marinara sauce for dipping, like our crispy air fryer chimichangas.
Herbed Butter Version: Toss the finished gnocchi with 2 tablespoons melted butter, fresh thyme, and rosemary. This variation pairs beautifully with standing rib roast for holiday dinners.
Pesto Gnocchi: Skip the garlic powder and toss cooked gnocchi with 3 tablespoons basil pesto and extra parmesan. Add cherry tomatoes in the last 2 minutes of cooking for a complete meal.
Caesar-Style: Replace parmesan with pecorino romano, add lemon zest, and serve over chopped romaine with Caesar dressing. Top with these crispy gnocchi instead of croutons.
Sweet Potato Cinnamon: Use sweet potato gnocchi, swap salt for cinnamon and a pinch of nutmeg, and drizzle with maple syrup after cooking. Serve this unexpected version for Sunday brunch.
Storage, Make-Ahead, and Reheating Instructions
Store leftover crispy gnocchi in an airtight container in the refrigerator for up to 3 days. They’ll lose some crispiness, but you can revive them. Reheat in the air fryer at 375°F for 3-4 minutes until they crisp up again.
Don’t store them while hot—let them cool to room temperature first to prevent condensation. Moisture is the enemy of crispiness. Layer parchment paper between servings if you’re stacking them in the container.
Make-ahead tip: Season the raw gnocchi up to 4 hours in advance and refrigerate. Air fry right before serving. I wouldn’t recommend freezing already-cooked crispy gnocchi—the texture suffers too much.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature | 2 hours max | Immediate serving |
| Refrigerated | 3 days | Quick weeknight reheating |
| Frozen (uncooked, seasoned) | 1 month | Batch prep |
Perfect Pairings and Serving Suggestions
Serve these as a sophisticated side dish alongside air fryer breaded chicken breast or grilled salmon. They also shine as an appetizer with marinara, pesto, or even ranch dressing for dipping. My kids demolish them with ketchup, though I prefer garlic aioli.
Try them as a salad topper—sprinkle crispy gnocchi over Caesar salad or mixed greens for added crunch and substance. They’re essentially fancy croutons with way more personality. You can even toss them into pasta dishes for textural contrast.
For game day or parties, serve them on a platter with multiple dipping sauces. Set out marinara, pesto, alfredo, and buffalo sauce, and watch them disappear. They’re like loaded potato skins but faster and easier.
Well, if you’re feeling adventurous, top them with sautéed mushrooms and truffle oil for an upscale appetizer. Or go casual and pile them into a bowl with crispy air fryer onions and ranch for the ultimate comfort food mashup.
Crispy Gnocchi in the Air Fryer FAQs
How do you make gnocchi crispy in the air fryer?
To make gnocchi crispy in the air fryer, toss raw gnocchi with olive oil and seasonings, then air fry at 390°F for 11-16 minutes depending on whether they’re fresh or frozen. Shake the basket every 4-5 minutes to ensure even browning on all sides. The key is using enough oil (1-2 tablespoons per pound) and avoiding overcrowding the basket so hot air can circulate properly.
Should I boil gnocchi before air frying it?
You should not boil gnocchi before air frying it—that’s the beauty of this method. Raw gnocchi goes straight from the package into the air fryer with olive oil and seasonings. Boiling first makes them waterlogged and prevents that crispy exterior from forming. Whether you use shelf-stable, refrigerated, or frozen gnocchi, skip the boiling step entirely.
How to make crispy pasta in an air fryer?
To make crispy pasta in an air fryer, use short pasta shapes like gnocchi, tortellini, or rigatoni that won’t fall through the basket. Toss with olive oil and seasonings, then air fry at 380-400°F for 10-15 minutes, shaking frequently. The pasta must be uncooked (dry or frozen) for best results—pre-cooked pasta doesn’t crisp the same way.
Do I need to boil gnocchi before frying?
You do not need to boil gnocchi before frying in an air fryer—this is a common misconception. Traditional pan-frying methods often require pre-boiling, but the air fryer cooks raw gnocchi perfectly with just oil and seasoning. The circulating hot air cooks the interior while simultaneously crisping the exterior. This saves time and creates better texture than the boil-then-fry method.
Conclusion: Your New Favorite Side Dish Awaits
This crispy gnocchi in the air fryer recipe solves the eternal question: “What should I serve for dinner tonight?” It’s fast enough for weeknights, impressive enough for company, and addictive enough that you’ll crave it on repeat. My family now requests these at least twice a week—they’ve completely replaced our usual potato side dishes.
Ready to transform basic gnocchi into golden, crispy perfection? Preheat that air fryer and get ready for the easiest 15 minutes of your cooking week. Pair these beauties with your favorite protein, or honestly, just eat them straight from the basket (I won’t judge).
What’s your favorite way to serve crispy gnocchi? Drop your best sauce combinations and serving ideas in the comments below. I’m always hunting for new flavor twists to try!
Oh, and if you’re looking for another quick win, try making Coocolate strawberry yogurt bites in that air fryer for dessert. Because why stop at dinner when you can conquer the whole meal?
